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Company Mac and Cheese

This is by far the creamiest, tastiest and most special macaroni and cheese I have ever tried. I'm not usually a fan of the homemade kind, but when a friend served this mac and cheese with cream cheese, I had to have the recipe. Since it's so little fuss and well received, it's a terrific potluck dish. —Catherine Odgen, Middlegrove, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 1-3/4 cups uncooked elbow macaroni
  • 6 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 package (8 ounces) cream cheese, cubed
  • 2 cups shredded cheddar cheese
  • 2 teaspoons spicy brown mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup dry bread crumbs
  • 2 tablespoons minced fresh parsley

Directions

  • Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, melt 4 tablespoons butter in a large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes.
  • Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Drain macaroni; add to cheese sauce and stir to coat.
  • Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Melt remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni. Bake, uncovered, until golden brown, 15-20 minutes.
Nutrition Facts
1 cup: 468 calories, 31g fat (18g saturated fat), 86mg cholesterol, 604mg sodium, 33g carbohydrate (6g sugars, 1g fiber), 15g protein.

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